razzberry

• 3-Ib. eating pumpkin, peeled, seeded, and cut into chunks 4 garlic cloves, minced
• 1 large yellow onion, diced
• 1 in. ginger root, grated
• 1 dried ancho chilli, chopped ½ tsp. ground coriander ½ tsp. ground cumin
• 4 T. olive oil
• 4 cups vegetable stock
• 2 cups milk
• 1 lime
• 4 slices chevre
• ¼ cup cilantro, chopped finely
• Black pepper to taste

Preheat oven to 350°F. Add first 8 ingredients to an ovenproof dish. Mix well. Bake for 60 min. Add pumpkin mix and vegetable stock to a big saucepan.

Bring to a boil and simmer for 10 minutes, stirring occasionally. Stir in milk until incorporated. Cook on medium high for 5 more min. If the soup looks thick, add a few T. of water to thin it out or use a stick blender to smooth it.

Ladle into 4 bowls. Juice the lime and divide between bowls. Top soup with 1 slice of chevre and chopped cilantro. Serve with crusty bread.

–Gwion Raven